Process for producing a confectionery product

ABSTRACT

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority to European Patent Application No. EP09165039.0, filed Jul. 9, 2009, which is incorporated by referenceherein in its entirety.

FIELD

The disclosure relates to a process for producing a confectioneryproduct comprising heat resistant chocolate or a heat resistant compoundmass and to the confectionery product, which is produced by thisprocess. The process utilizes spraying water and/or a polyol (such as asugar alcohol or a sugar) solution onto chocolate or a compound massthereby inducing the formation of heat resistant chocolate or a heatresistant compound mass.

BACKGROUND

Heat resistant chocolate products are of particular interest for hotcountries, where conventional chocolate products become soft and stickyat temperatures of 30° C. or higher. Therefore, it is desirable toprovide a heat-resistant chocolate product, which can withstandtemperatures of 30° C. or more without becoming soft and sticky.

Heat resistant chocolate may be applied for solid tablets or bars aswell as compounded or enrobed products such as chocolate coated wafers,biscuits or the like.

Many published (patent) documents are known which disclose methods ofproducing heat resistant chocolate products. The majority of thesepatents, however, describe the production of solid tablets or bars,while compounded or enrobed products cannot be produced by the disclosedtechnologies.

Examples are U.S. Pat. No. 6,488,979 and U.S. Pat. No. 4,980,192 (andmany others). In U.S. Pat. No. 6,488,979 and U.S. Pat. No. 4,980,192 amethod for preparing heat resistant chocolate is described, wherein apolyol, such as glycerine or sorbitol, is admixed to conventionalchocolate. The major drawback of this method is the short working timeremaining upon mixing before the mixture is firming up. The same problemoccurs when mixing conventional chocolate mass with a water-containingphase. This may be overcome by different means to encapsulate water(e.g. by emulsions or saturated polyol solutions) and/or to reduce themixing time (e.g. static mixers).

In U.S. Pat. No. 5,149,560, U.S. Pat. No. 5,160,760, U.S. Pat. No.5,486,376 and U.S. Pat. No. 6,165,540 similar methods based on the useof a water-in-oil emulsion for preparing heat-resistant chocolate aredescribed. Mixing the polyol encapsulated in an emulsion with chocolategives a limited extension of working time which is suitable for a moreconvenient production of solid chocolate products, but not for theproduction of compounded or enrobed products with interiors orinclusions or which are filled.

Another example for using emulsions as encapsulation media is disclosedin EP 0 033 718. Therein a chocolate composition for the preparation ofheat resistant chocolate articles, a process for its manufacture and itsworking into food stuff articles are described. The method comprisesdispersing into a mass of couched chocolate, which may optionally betempered, an emulsion of “water in a fat substance”, of which at least afraction is in solidified form, such dispersing being carried out at atemperature where said mass, although in fluid form, is in a conditionof melt equilibrium with the crystallization germs of the fat substancetherein. Furthermore, this document discloses a tropicalized chocolatearticle or article containing tropicalized chocolate.

GB 1,000,159 discloses a heat resistant chocolate article and a processfor its manufacture. Specifically, it describes a heat resistantchocolate article which does not adhere to the wrapper at temperaturesexceeding 30° C. The document discloses the preparation of a finelyground amorphous sugar mixture from sucrose and an anti-crystallizingsubstance such as glucose syrup or invert sugar. This amorphous sugarmixture (at 1-10%) is then mixed with a couched conventional chocolatemass (or “compound mass”) that contains crystalline sucrose. The mass isthen tempered in the conventional way followed by shaping and cooling.After hermetically wrapping, the product is stored for between 10 and 60days at 20° C. and 35° C. During this treatment the amorphous sugarparticles stick together forming a sponge like network that preventscollapse at more elevated temperatures. This approach couldtheoretically be applied for compounded or enrobed products but due tothe amorphous sugar, viscosities are too high for use in conventionalenrobing machines.

In a second step when water is added, in order to show heat resistance,a “sugar skeleton” must be built up which is usually done by a thermalcuring of chocolate (e.g. 2 weeks at >30° C.). EP 1 673 977 discloses aprocess for manufacturing heat-resistant chocolate or chocolate-likeconfectionery products wherein an accelerated curing by microwaving isemployed. During said process (I) a chocolate mass or a chocolate-likeconfectionery mass which has been mixed with a water-in-oil emulsion or(II) a chocolate mass or chocolate-like confectionery mass having anincreased water content is moulded and then subjected to microwavetreatment prior to and/or during cooling to induce the formation of asecondary microstructure and provide heat resistance. Basically, theinnovative step of using microwave treatment for accelerated curing isalso applicable for enrobed products. However, when mixing chocolatewith a sorbitol solution the before-mentioned process using a W/Oemulsion of the polyol is applied, which has the drawback that it isonly applicable for solid tablets/bars.

U.S. Pat. No. 2,904,438 discloses a process for producing heat resistantchocolate, which may be applied for compounded or enrobed products too,wherein a controlled humidity of the contacting atmosphere surroundingthe shaped product is maintained. During said process a heat resistantmilk chocolate product which comprises ingredients of a milk chocolateproduct with a protein and a humectant (i.e. an edible hygroscopiccompound) is prepared. The improvement consists in maintaining acontrolled humidity of the contacting atmosphere during the rollrefining operation at below 45% relative humidity, and then, after theforming step, maintaining a controlled humidity of the contactingatmosphere on the shaped product at above 50% relative humidity at atemperature below the melting point of the composition for a period oftime sufficient to render the chocolate self-sustaining at temperaturesabove the melting point of cocoa butter. Furthermore, this documentdiscloses a heat resistant milk chocolate product obtained by thismethod. Suitable humectants are inter alia mannitol, propylene glycol,glycerine, sorbitol and the like. Preferably, humidifying takes placeafter the composition has been formed into its final shape, e.g. whenwrapped in moisture permeable packing.

A further embodiment of the process described in U.S. Pat. No. 2,904,438is disclosed in CH 410 607. Therein, the maintenance of the controlledhumidity of the contacting atmosphere on the shaped product at above 50%after the forming step is achieved by steadily moving the productthrough a moisturization chamber. The speed of moving is adjusted in away that the amount of moisture, which has been taken up by the productbefore it leaves the chamber, is sufficient to prevent it from meltingat temperatures above the melting point of cocoa butter.

However, in practice this kind of producing heat resistant chocolate canhardly be applied to compounded or enrobed chocolate confectionaries,which themselves exhibit water absorbing properties, such as biscuits,wafers and the like, and whose quality is thus adversely affected by theabsorption of water. Moreover, in a chocolate coated productdelamination of the chocolate coating from the interior may be observedduring such processes The interior which usually has low moisturecontent and therefore being hygroscopic, is absorbing moisture from thehigh rel. humidity atmosphere thus expanding its volume which is thetypical root cause for delamination. It also takes a long time andtherefore this method is not suited for mass production. Furtherdrawbacks are sugar bloom once the moisture is condensing on the productand an inhomogeneous distribution of water, which only migrates into theouter shell of the chocolate, thereby creating a hard crust, which isquickly destroyed upon touching, and under which the remaining chocolateis not heat resistant.

In U.S. Pat. No. 4,812,318 the problem of accelerated firming aftermixing conventional chocolate and a polyol solution is solved by anextrusion approach. Utilizing concentric nozzles the chocolate is afterthe addition of the polyol simultaneously co-extruded with a non-aqueousstabilized batter material. The co-extruded entity is then brieflycooked in a microwave oven in order to obtain a wafer batter coated withheat resistant chocolate. Drawbacks of this approach are that duringmicrowave cooking tempering of the chocolate is destroyed and that acertain thickness of the prepared shell is required.

US 2007/0259070 describes a process for coating a confectionery productwith a polyol, such as sorbitol, by an atomizing spray application ofthe molten polyol. Afterwards an infra-red treatment is applied fordrying the coating.

US 2006/0198924 describes a similar process of using pure sorbitol athigh temperatures close to its melting point for the preparation of acoated confectionery product, wherein the molten sorbitol is sprayed ona confectionery product and wherein a drying air flow may be supplied tothe confectionery while the coating layer(s) is/are applied.

However, these approaches deliver a hard sorbitol shell which does notresemble chocolate in its appearance. Moreover, molten sorbitol requiresa high temperature which destroys the tempering of the chocolate andliquefies the chocolate which will eventually bloom and which will harmthe shape. Thus, these approaches would only work for coating harderconfectionery products not comprising chocolate such as candies, fudgeor the like.

US 2006/0198924 also describes a pancoating process. Pancoating is ingeneral applicable for small bites as well as fragile centers such aspuffed cereals, wafers or biscuits. However, for panning a more or lessspherical shape of the centers is required, i.e. it does not work fortablets, bars and the like.

WO 2006/040127 discloses a process for coating a confectionery product(e.g. chocolate) on all sides except one with a thin film, whichpreferably comprises modified starches, plasticizers, an acidityregulator and emulsifier, dissolved or dispersed in water. Also, filmcoatings using compounds such as sugars, waxes, shellac or polyols maybe suitable, so as to provide the product with an improved heatstability. This film is applied as a protective layer onto the chocolateand does not change the properties of the chocolate itself.

In U.S. Pat. No. 3,556,814 a process is described wherein a chocolatecoated candy bar is covered with a protective surface by dipping it intoa propylene glycol-gelatin-sorbitol melt at 110° C. However, thisapproach does not deliver a homogeneous coating layer of heat resistantchocolate but two separated layers and the outer layer does not resemblechocolate like appearance, but would deliver a grayish, white surface.Also, within the inner layer—due to the high temperature during theprocess—all tempering of chocolate will be destroyed leading touncontrolled re-crystallization of chocolate and thus to fat bloom andcrumbly texture. Due to the high temperature, also the shape willsuffer.

In summary, none of the processes described in the prior art allows forthe production of a confectionery product comprising heat resistantchocolate or a heat resistant compound mass, wherein the above describedproblems, in particular the preparation of compounded or enrobedproducts such as heat resistant chocolate coated wafers, biscuits or thelike, are solved.

SUMMARY

In view of the processes described in the prior art, the presentinventors have developed a process for producing a confectionery productcomprising heat resistant chocolate or a heat resistant compound mass,wherein the heat resistant chocolate or the heat resistant compound massare formed during the production process.

In particular, the inventors have for the first time developed a processfor producing a confectionery product comprising an interior enrobedwith heat resistant chocolate or a heat resistant compound mass, whereinthe heat resistant chocolate or the heat resistant compound mass areformed during the production process.

The disclosure relates to a process for producing a confectioneryproduct comprising the step of spraying water or a polyol solution ontochocolate or a compound mass. Spraying water or a polyol solution is thepreferred and ‘standard’ procedure, but it is also possible that waterand a polyol solution are sprayed.

In a preferred embodiment, the process comprises the step of providingsaid chocolate or compound mass by way of spray deposition.

In a further preferred embodiment, water or a polyol solution aresimultaneously sprayed with said chocolate or compound mass in onelayer.

Alternatively, water or a polyol solution are alternately sprayed withsaid chocolate or compound mass in two or more layers.

In another aspect, the disclosure relates to an apparatus for producinga confectionery product comprising a means for spraying water or apolyol solution onto chocolate or a compound mass.

In still another aspect, the disclosure relates to an apparatus forproducing a confectionery product comprising a means for spraying wateror a polyol solution and a means for spraying chocolate or a compoundmass.

In a further aspect, the disclosure relates to a confectionery productobtainable by the process described herein.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows one embodiment of a spraying apparatus for producing aconfectionery product by the process provided herein.

FIG. 2 shows a one fluid nozzle used in the process/apparatus providedherein.

FIG. 3 schematically shows a spraying device used in the processdescribed herein.

DETAILED DESCRIPTION

There is provided a process for producing a confectionery productcomprising heat resistant chocolate or a heat resistant compound mass,which allows for the formation of the heat resistant chocolate or theheat resistant compound mass during the production process.

In a particular preferred embodiment, there is provided a process forproducing a confectionery product comprising an interior enrobed withheat resistant chocolate or a heat resistant compound mass, which allowsfor the formation of the heat resistant chocolate or the heat resistantcompound mass during the production process.

The interior may be a wafer, a biscuit or the like.

In accordance with the process provided herein, the heat resistantchocolate or the heat resistant compound mass are prepared by sprayingwater or a polyol solution onto the chocolate or a compound mass.

In a preferred embodiment, the chocolate or the compound mass areprovided by way of spray deposition.

In another preferred embodiment, water or a polyol solution maysimultaneously be sprayed with the chocolate or the compound mass, whichresults in one homogenous layer. Confectionery products may be preparedcomprising 1, 2, 3 or more of these homogenous layers.

In a further embodiment, water or a polyol solution are alternatelysprayed with the chocolate or the compound mass, which results in atleast two or more layers, for example 2 or 3 layers. Obtaining more than3 layers is also feasible by applying the process described herein.

Also, confectionery products comprising more than 6 layers of water or apolyol solution and chocolate or a compound mass may be produced by theprocess described herein.

In a preferred embodiment, a confectionery product comprising a lownumber of up to 3 layers is prepared. However, depending on the overallthickness of the resulting heat resistant chocolate or the resultingheat resistant compound mass a higher number than 3 layers can bepreferred.

If water or a polyol solution are employed in the process describedherein, they may each be sprayed onto separate chocolate layers or theymay subsequently be sprayed onto one single chocolate layer.

There is no specific sequence of the different layers of chocolate or acompound mass and water or a polyol solution required.

In a preferred embodiment, water or a polyol solution are sprayed asoutmost layer.

In general, simultaneously spraying water or a polyol solution with thechocolate or the compound mass is most preferred, while alternatelyspraying water or a polyol solution with the chocolate or the compoundmass is also preferred.

During the process described herein, spraying of water or a polyolsolution and chocolate or a compound mass is performed by applyingatomizing spray nozzles.

In a preferred embodiment, when alternately spraying, one single fluidnozzle system for spraying water or a polyol solution and one furthersingle nozzle system for spraying chocolate or a compound mass areapplied in the process described herein.

In another embodiment, when simultaneously spraying, a two fluid nozzlessystem for spraying water or a polyol solution and chocolate or acompound mass is applied in the process described herein.

In general, the spraying system applied in the process described hereincomprises separate tanks, pipings and nozzles for each of the componentsto be sprayed, i.e. water or a polyol solution as well as chocolate or acompound mass. Hence, there is one tank, piping and nozzle,respectively, dedicated for each of the components to be sprayed.

Atomization of water or a polyol solution and chocolate or a compoundmass may be achieved by gas or by other means, e.g. by ultrasound orairless simply by high pump pressure (e.g. 50-150 bar).

When gas atomization is applied, the nozzles used in the processdescribed herein (both one fluid and two fluid nozzles) are additionallyequipped with a gas inlet and a mixing chamber such as JAU-type nozzlesfrom Spray Systems. Air/chocolate mixing may also take place outside thenozzle such as VAU-type nozzles from Spray Systems. In general, thenozzles may be different types requiring only the need to handle viscoussuspensions like chocolate or sugar solutions.

The gas applied for atomizing water or a polyol solution and chocolateor a compound mass may be air, oxygen or an inert gas, such as nitrogengas.

In case of gas atomization with a close chocolate or compound mass tank,the pressure of the chocolate or compound mass stream [applied insidethe tank dedicated for chocolate or compound mass] for sprayingchocolate or a compound mass by a one fluid nozzle is adjusted to 0-6bar and preferably to 1-3 bar. The pressure controls the amount of thesprayed chocolate/compound mass, i.e. a high pressure provides for morechocolate/compound mass deposited.

In case of gas atomization with an open chocolate or compound mass tank,the amount of the chocolate or the compound mass stream is controlled byan independent dosing pump.

The pressure of the gas stream applied for atomizing chocolate orcompound mass (e.g. an air or nitrogen stream) by a one fluid nozzle isadjusted to 0-2.5 bar and preferably to 0.5-1.5 bar. The pressurecontrols the distribution span/pattern of the sprayed matter.

The pressure of the water or polyol solution stream [applied inside thetank dedicated for water or a polyol solution] for spraying water or apolyol solution by a one fluid nozzle is adjusted to 0-4 bar andpreferably to 2.5 bar. The pressure controls the amount of the sprayedwater or polyol solution, i.e. a high pressure provides for more wateror polyol solution deposited.

The pressure of the gas stream applied for atomizing water or a polyolsolution (e.g. an air or nitrogen stream) by a one fluid nozzle isadjusted to 0-0.5 bar and preferably to 0.5 bar. The pressure controlsthe distribution span/pattern of the sprayed matter.

When another atomization than gas atomization is performed and dependingon the apparatus used different pressure settings than the above may beapplied in the process described herein.

By adjusting the spraying pressure and the length of the sprayingintervals, the process described herein allows for precisely controllingthe thickness of the layer of heat resistant chocolate or heat resistantcompound mass, respectively.

The preferred spraying intervals last from 2.5 sec for the water orpolyol layer to 5 sec for the chocolate or compound mass layer.

The chocolate or the compound mass may be sprayed in one or more strokesand preferably in three strokes, wherein each stroke preferably lasts 5sec.

When applied simultaneously with chocolate or a compound mass, water ora polyol solution are sprayed in parallel with the stroke(s) of thechocolate or the compound mass.

In a further embodiment water or a polyol solution are sprayed justbefore the end of each stroke of the chocolate or the compound mass,preferably just before the end of some of the strokes of the chocolateor the compound mass and most preferably just before the end of the laststroke of the chocolate or the compound mass.

“Just before the end” as used herein describes a period of 0.5-5 sec,preferably 2.5 sec.

The resulting thickness of the layer of heat resistant chocolate or heatresistant compound mass, respectively, is in a range between 0 and 4 mmfor enrobed products.

In a preferred embodiment, the thickness is 1-2 mm for enrobed products.

During the process described herein, the chocolate or the compound massand the water or the polyol solution have the same temperature.

The temperature is in a range, which provides for sufficiently lowviscosity of the chocolate or the compound mass in order to ensureinteraction of water or a polyol with the crystallization process of thechocolate or the compound mass, which is the necessary prerequisite forthe formation of heat resistant chocolate or a heat resistant compoundmass.

That is, the temperature is adjusted and maintained during the processin a way that the crystalline state of the chocolate or the compoundmass is relaxed to an extent, which allows for the interaction of wateror polyol molecules with the crystallization process of the chocolate orthe compound mass.

The temperature of the chocolate and the water or the polyol solutionapplied in the process described herein is in a range between 29 and 35°C. and preferably in a range between 30 and 31.5° C. In case ofchocolate this means that the temperature applied neither allowscrystallization (hardening) nor loss of tempering, i.e. the presence ofcocoa butter seed crystals. In essence, the temperature should be keptbetween 30 and 31.5° C. all the time.

The temperature of the compound mass and the water or the polyolsolution applied in the process described herein is in a range between30 and 45° C. and preferably is 40° C.

In the process described herein, sufficient time is provided duringwhich the described temperatures are maintained to ensure mixing of thewater or polyol phase and the chocolate or compound mass phase.

That is, the hardening/drying intervals between each spraying step areadjusted in a way to ensure that the temperature of the chocolate or thecompound mass and the water or the polyol solution does not fall belowthe above described desired value. Preferably, the hardening/dryingintervals are shorter than 1 sec or last from 1 to 10 sec.

Suitable viscosity values for both chocolate and compound mass are atmost 35 Pa·s. Also, viscosity values of <3 Pa·s and ranging from 3-4Pa·s, 4-8 Pa·s, 8-12 Pa·s, 12-15 Pa·s, 15-22 Pa·s and preferably from0.5-3 Pa·s are suitable for the process described herein.

Optionally, the confectionery product obtained by the process describedherein may be subjected to a curing process. The curing step couldeither be applied to evaporate water or to increase the diffusion of thepolyol phase into the chocolate phase. During the curing process a partof the water is evaporated to further solidify the structure of the heatresistant chocolate or the heat resistant compound mass of theconfectionery product obtained by the process described herein.

The solidification can be achieved by curing at ambient conditions aswell as by curing under accelerated conditions such as temperaturetreatment or microwaving.

The confectionery product produced by the process described herein maybe any standard form of heat resistant chocolate or a heat resistantcompound mass such as tablets bars and the like.

In addition to solid tablets, the process described herein candominantly be used for producing a compounded or enrobed confectioneryproduct comprising an interior enrobed with heat resistant chocolate ora heat resistant compound mass, such as filled chocolate or chocolatewith inclusion, e.g. chocolate coated wafers, biscuits or the like.

The confectionery product produced by the process described herein maythus be a biscuit, a wafer, nuts, a caramel, or the like comprising heatresistant chocolate or a heat resistant compound mass.

The confectionery product produced by the process described herein mayalso be a filled chocolate (or compound) tablet in which a heatresistant shell and/or bottom are/is prepared in the described way,while the filling is made of any state-of-the-art technology such asfat-based fillings, fondants, caramels or the like.

No limitations are made concerning the three dimensional structure ofthe confectionery product.

If the confectionery product produced by the process described herein isa biscuit, a wafer, nuts, a caramel, or the like comprising heatresistant chocolate or a heat resistant compound mass, the biscuit, thewafer, the nuts, the caramel, or the like used as centers and thechocolate or the compound mass and the water or the polyol solution havethe same (or similar, meaning +/−2° C.) temperature during the processdescribed herein.

In the same way if solid tablets or filled tablets comprising heatresistant chocolate or a heat resistant compound mass are produced, themoulds have the same (or similar, meaning +/−2° C.) temperatures as thechocolate or the compound mass.

As regards the particular temperature at which the process describedherein is performed in this case, the same applies as set forth above.

However, during the process described herein it is also possible thatthe centers exhibit a lower temperature than the chocolate or thecompound mass and the water or the polyol solution, but theirtemperature should not be below room temperature (20° C.).

In one embodiment, if the confectionery product produced by the processdescribed herein is a compounded or enrobed product, it may fully becoated with heat resistant chocolate or a heat resistant compound mass.In this case, the coating is applied in two steps: in step 1 one side iscoated and in step 2 the opposite side is coated.

In another embodiment, if the confectionery product produced by theprocess described herein is a compounded or enrobed product, it may onlypartially be coated with heat resistant chocolate or a heat resistantcompound mass.

The term “partially coated” as used herein means that only a firstportion of the confectionary product's surface is coated while at leasta second portion remains uncoated.

The partial coating may be applied in one or more steps. In case morethan one step is accomplished, the sides to be coated may be subjectedto the process described herein in an arbitrary sequence.

Within the heat resistant chocolate or the heat resistant compound mass,the amount of the polyol is in a range of 5-35% by weight and preferablyof 2-17% by weight.

The chocolate, which may be used in the process described herein, may bemilk chocolate, dark chocolate or white chocolate.

In one embodiment the chocolate used in the process described hereincontains a surfactant.

In a preferred embodiment, the chocolates used in the process describedherein always contain a surfactant.

The surfactants, which may be contained in the chocolate, include, butare not limited to, polyglycerol polyricinoleate (PGPR) and lecithin.Also, any other surfactant may be used as long as the specifications forrheology are met. Preferably, PGPR is applied.

In a preferred embodiment the chocolate contains a surfactant,preferably PGPR, in an amount of 0.1-0.5% by weight and preferably in anamount of 0.3-0.5% by weight.

In a further embodiment the chocolate has a fat content in a rangebetween 28 and 31% by weight. Preferably there is no restriction in thefat content.

In another embodiment, the chocolate is tempered prior to spraying. Forthe tempering process conventional means can be applied.

The compound mass, which may be used in the process described herein,may be based on different recipes and specifically on different fatsystems such as CBR (Cocoa butter replacer), CBS (cocoa buttersubstitutes) or the like.

The polyols, which may be used in the process described herein, includesugar alcohols such as sorbitol, mannitol, maltitol, erythritol,xylitol, lactitol or the like or any mixtures thereof and sugars such asglucose, fructose, sucrose, etc., as well as oligomeric or polymericsugars or any mixtures thereof.

In addition, liquid polyols such as glycerol can be used. Preferably,sorbitol is used.

The polyol solutions employed in the process described herein areaqueous solutions and can be sprayed in any concentration.

In a preferred embodiment, a saturated polyol solution in water isemployed. Thus, depending on the type of the polyol(s), the water/polyolratio may vary. For sorbitol, a saturated solution exhibits awater/sorbitol ratio of 30/70. Other polyols may exhibit differentwater/polyol ratios.

It is also possible to use a less concentrated solution e.g. exhibitinga water/polyol ratio of 40/60, 50/50, 75/25 or 100/0.

Also pure liquid polyols or aqueous solutions thereof in anyconcentration may be employed in the process described herein.Preferably, saturated aqueous solutions of liquid polyols are sprayed.

Alternatively, the polyols can be incorporated in a carrier such as anemulsion.

Any combinations of different polyols may be applied.

There is also provided an apparatus for producing a confectioneryproduct comprising a means for spraying water or a polyol solution ontochocolate or a compound mass

The apparatus provided herein may further comprise a means for sprayingchocolate or a compound mass.

FIG. 1 shows one embodiment of an apparatus provided herein. Therein,the chocolate or the compound mass and the water or the polyol solutionare each withdrawn from the pressurized tanks 10 and 20, respectively.Said tanks allow for adjusting the temperature of their content and arepressurized by an air, oxygen or an inert gas stream, such as nitrogengas, which is supplied via the pipes 11 and 21. The chocolate or thecompound mass and the water or the polyol solution are fed through thepipes 12 and 22, respectively, to the one fluid spray nozzles 13 and 23.The pipes 12 and 22 each comprise a tempering jacket. For spraying thechocolate or the compound mass and the water or the polyol solution withspray nozzles 13 and 23, an atomizing gas (air, oxygen or an inert gas,such as nitrogen gas) is supplied via the pipes 14 and 24 to therespective nozzle. The chocolate or the compound mass and the water orthe polyol solution either may be sprayed in order to form aconfectionary product 15 on the tray 16 or may be sprayed onto asubstrate 17 placed on the tray 16.

In the process/apparatus described herein, the means for spraying wateror a polyol solution and the means for spraying chocolate or a compoundmass is an atomizing spray nozzle. The atomizing spray nozzles appliedin the process/apparatus may be one fluid or two fluid spray nozzles.

An example of a one fluid spray nozzle is the nozzle 13 or the nozzle 23of FIG. 1.

FIG. 2 shows the nozzle 13. Chocolate, compound mass, water or a polyolsolution is fed to the nozzle 13 through the jacketed pipe 12. Water foradjusting the temperature of the liquid fed through the pipe 12 issupplied via the inlet 18. Concurrent to the chocolate, the compoundmass, the water or the polyol solution an atomizing gas (air, oxygen oran inert gas, such as nitrogen gas) is supplied via the pipe 14 to thenozzle 13. In the nozzle head 19, the atomizing gas expands therebyinducing the spray-cone 25 of chocolate, compound mass, water or apolyol solution.

In addition, the disclosure relates to a confectionery productobtainable by the above described process.

EXAMPLES Example 1 Production of the Confectionery Base

Ingredients for the chocolate confection of the ‘Milk ChocolateConfection’ No. 1 or No. 2 were mixed and refined according to Table 1.Mixing of ingredients (with a certain amount of fat and no lecithin) wascarried out in a double-jacketed blender (Stephan® mixer, Hameln,Germany) at 50° C. (15 min., 1000 rpm) adjusting the total fat level at24%. Refining was effected with a pilot plant 3-roll-refiner to aparticle size of d90<30 μm (Laser diffraction, Malvern). The base masseswere couched with a pilot plant conche (60 kg). The remaining fat andlecithin were added during conching.

TABLE 1 Confectionery Base Milk Chocolate Milk Chocolate Confection No.1 Confection No. 2 Sugar 45.75%  45.75% Cocoa liquor 12.35%  17.50%Cocoa butter 23.3%  19.4% Skimmed milk powder 18.0% 16.75% LactoseBiscuitine ® 300 Lecithin  0.6%  0.6% Sum  100%  100%

Example 2 Spraying Trials Spraying Device 1 Filled with Chocolate(Compound) Mass

The above mass was mixed together with polyglycerol polyricinoleate(PGPR, high grade) in order to adjust the flow properties and to ensurea good distribution of the chocolate mass on the surface of the biscuit.Milk chocolate mass without PGPR has a viscosity at 2/s between 22 and15 Pa·s, whereas the presence of PGPR could lower the viscosity rangedown to 12-4 Pa·s depending on the amount of PGPR.

The particular viscosity values for the milk chocolate of the aboveConfection No. 1 containing various amounts of PGPR are as shown in thebelow table:

PGPR content (% [w/w]) of Confection No. 1 Viscosity at 2/s   0% PGPR15-22 Pa · s 0.1% PGPR 12 Pa · s 0.2% PGPR 8 Pa · s 0.3% PGPR 4 Pa · s0.5% PGPR <3 Pa · s

For this particular application, a good distribution is ensured at aviscosity range between 7 and 5 Pas. This corresponds to a PGPR amountbetween 0.2 and 0.5% and preferably an amount of 0.35%.

Tempered chocolate is filled in the tank and the pressure is set to 1bar, whereas the pressure of the air stream is set to 1.5 bar. Theseparameters ensure a good distribution of chocolate on the surface of abiscuit, which has a diameter between 4 and 6 cm. Furthermore, thedistance of the nozzle to the surface of the biscuit is fixed to 8.5 cmfor a biscuit with a diameter between 4 to 6 cm.

Spraying Device 2 Sorbitol Solution

A sorbitol solution is used as a moisture carrier, which contains 30% ofwater.

The chocolate and the sorbitol solution are sprayed simultaneously withthe spraying device shown in FIG. 3.

To spray the sorbitol solution and the chocolate simultaneously, thesorbitol solution is filled into another and separate pressurized tankand the pressure is set to 2.5 bar, whereas the air stream of thisspraying system is set to 0.5 bar. All components, such as thechocolate, the sorbitol solution and the biscuit are set to atemperature of 30° C. Three strokes of the nozzle of the chocolate partwill deliver about 1.6-1.8 g of chocolate on the surface of the biscuit.Each stroke takes about 5 sec and just before the end of the last strokeof chocolate the sorbitol solution is simultaneously sprayed with thechocolate for 2.5 sec. This will result in a product with 1.6-1.8 g ofchocolate and 0.1-0.2 g of the sorbitol solution. After the sprayingapplication, the product is either stored at 5° C. to allowcrystallization or at 30° C. to induce the heat resistant character in ashort period of time [1 wk].

Example 3 Testing Heat Resistance

Heat resistance of the chocolate layer is the main criteria. Attemperatures <30° C., the chocolate should be hard, not sticky and notadhesive when touched with a finger.

Sample Preparation and Storage

A wrapped heat resistant chocolate coated product, which was preparedaccording to examples 1 and 2 by simultaneously spraying chocolate and asorbitol solution, was stored in an oven at a temperature of 35° C. orhigher (the maximum temperature was 50° C.) for about 2 hours prior tomeasurement in order to determine its heat resistance. The heatresistant properties were assessed via the product stickiness asanalytical parameter.

Analytical Method

The attribute of stickiness is being determined by means of a textureanalyzer. A plastic plate/sensor is forced to touch and penetrate thesurface of the coated biscuit about 1 mm. The depth of penetration isstrongly dependent on the thickness of the chocolate layer, i.e. thecoated part of the biscuit. As soon as the plate touches and penetratesthe chocolate, the positive force [g] is recorded. The positive force[g] determines the hardness of the coated part of the biscuit, i.e. thechocolate. Thereafter, the plate moves upwards and the negative force isrecorded. The negative force determines the stickiness. As mentionedabove, the product is placed at different temperatures for about 2 hoursprior any measurement. If the chocolate layer is not heat resistant,then the heat treatment will force the chocolate to melt. The meltedchocolate will stick to the plate/sensor while the latter starts movingupwards. If the chocolate layer is heat resistant, the coated biscuitwill not stick to the sensor and the negative force will be zero. For aproduct which will not be sticky (and hence be a heat resistantproduct), the negative force will be zero. For a product which willstick to the plate/sensor (and hence is a non heat resistant product),the negative force will be below zero (negative values; unit: [g]).

Procedure

The product was placed on the measurement platform. A 6-folddetermination was performed.

Results

Heat resistance of all tested products was proven at temperatures equalto 35° C. and up to 50° C.

What is claimed is:
 1. A process for producing a confectionery productcomprising; simultaneously spraying a liquid with one of chocolate or acompound mass so that the liquid mixes with the chocolate or compoundmass to form a confectionery mixture, the liquid comprising a materialselected from the group consisting of water, polyol, and combinationthereof, wherein when the liquid is sprayed with the chocolate, theliquid and chocolate are at a temperature of 29° C. to 35° C. or whenthe liquid is sprayed with the compound mass, the liquid and compoundmass are at a temperature of 30° C. to 45° C., the temperature beingmaintained for a period such that the liquid mixes with the chocolate orcompound mass; and curing the confectionery mixture to provide asolidified confectionery product.
 2. The process according to claim 1,wherein the chocolate is milk chocolate, dark chocolate or whitechocolate.
 3. The process according to claim 1, wherein the compoundmass comprises a fat system selected from the group consisting of cocoabutter replacer, cocoa butter substitute, and combinations thereof. 4.The process according to claim 1, wherein the polyol is selected fromthe group consisting of sugar, sorbitol, mannitol, maltitol, erythritol,xylitol, lactitol, glycerol, and combinations thereof.
 5. The processaccording to claim 1, wherein the liquid and the chocolate or compoundmass have the same temperature.
 6. The process according to claim 5,wherein the chocolate and liquid are at a temperature of 29-31.5° C. 7.The process according to claim 1, wherein the chocolate or compound massis sprayed using a compressed air stream at a pressure of 0.5-1.5 bar.8. The process according to claim 1, wherein the liquid is sprayed usinga compressed air stream at a pressure of 0.5 bar.
 9. The processaccording to claim 1, wherein simultaneously spraying provides at leastone homogenous layer.
 10. The process according to claim 1, wherein thesolidified confectionery product is in the form of a solid or enrobedproduct selected from the group consisting of an enrobed biscuit,enrobed wafer, enrobed caramel, filled chocolate, solid tablet, filledtablet, and enrobed nuts.
 11. The process according to claim 1, whereinthe curing occurs at ambient conditions.
 12. The process according toclaim 1, wherein the curing comprises microwaving.
 13. The processaccording to claim 1, wherein the liquid is sprayed simultaneously withone of chocolate or a compound mass onto a substrate selected from thegroup consisting of a mold, a tray, and a food product.
 14. A processfor producing a confectionery product comprising: simultaneouslyspray-depositing chocolate from a first nozzle and a liquid comprising amaterial selected from the group consisting of water, polyol, andcombination thereof from a second nozzle to provide a confectioneryproduct formed of at least one homogenous layer of the chocolate andliquid, the chocolate and liquid each at a temperature of 29° C. to 35°C.; and curing the confectionery product to provide a solidifiedconfectionery product.
 15. The process according to claim 14, whereinthe chocolate is milk chocolate, dark chocolate or white chocolate. 16.The process according to claim 14, wherein the polyol is selected fromthe group consisting of sorbitol, mannitol, maltitol, erythritol,xylitol, lactitol, glycerol, and combinations thereof.
 17. The processaccording to claim 14, wherein the chocolate and liquid arespray-deposited at a temperature of 29° C. to 35° C.
 18. The processaccording to claim 14, wherein the solidified confectionery product isin the form of a solid or enrobed product selected from the groupconsisting of an enrobed biscuit, enrobed wafer, enrobed caramel, filledchocolate, solid tablet, filled tablet, and enrobed nuts.
 19. Theprocess according to claim 14, wherein curing comprises treatment atambient conditions or by microwaving.
 20. The process according to claim14, wherein the liquid is sprayed simultaneously with the chocolate ontoa substrate selected from the group consisting of a mold, a tray, and afood product.
 21. A process for producing a confectionery productcomprising: simultaneously spray-depositing a compound mass from a firstnozzle and a liquid comprising a material selected from the groupconsisting of water, polyol, and combination thereof from a secondnozzle to provide a confectionery product formed of at least onehomogenous layer of the compound mass and liquid, the compound mass andliquid each at a temperature of 30° C. to 45° C.; and curing theconfectionery product to provide a solidified confectionery product. 22.The process according to claim 21, wherein the compound mass comprises afat system selected from the group consisting of cocoa butter replacer,cocoa butter substitute, and combinations thereof.
 23. The processaccording to claim 21, wherein the polyol is selected from the groupconsisting of sorbitol, mannitol, maltitol, erythritol, xylitol,lactitol, glycerol, and combinations thereof.
 24. The process accordingto claim 21, wherein the compound mass and liquid are spray-deposited ata temperature of 30° C. to 45° C.
 25. The process according to claim 21,wherein the solidified confectionery product is in the form of a solidor enrobed product selected from the group consisting of an enrobedbiscuit, enrobed wafer, enrobed caramel, filled chocolate, solid tablet,filled tablet, and enrobed nuts.
 26. The process according to claim 21,wherein curing comprises treatment at ambient conditions or bymicrowaving.
 27. The process according to claim 21, wherein the liquidis sprayed simultaneously with the compound mass onto a substrateselected from the group consisting of a mold, a tray, and a foodproduct.